2 large portabello mushrooms
1 garlic clove
2 tbs. mayonnaise
2 tsp. fresh thyme, chopped
1 red bell pepper, roasted
2 tsp. balsamic vinegar
2 onion rolls, split and grilled
2 thick slices Monterey jack cheese

Marinade:
2 tbs. rice wine vinegar
2 tbs. lemon juice
2 tbs. olive oil
1 garlic clove, minced
1 tsp. dried oregano
pinch kosher salt
pinch sugar
pinch black pepper

Combine the marinade ingredients. Marinate mushrooms in the marinade for 1 to 2 hours. Mash other garlic clove into a fine paste. Stir into mayonnaise and add thyme. On the grill or under the broiler, cook mushrooms 5 minutes on each side, or until soft. Sprinkle red bell pepper with balsamic vinegar and shallots. Grill or lightly toast onion rolls. Spread mayonnaise on each half of rolls. Place grilled mushrooms on two onion roll halves, cover with roasted bell pepper, cheese and top half of rolls. Cut in half and serve hot.

From Shawn's Recipe Kitchen